Hi all, I wanted to share with you a Chicken With Blue Cheese Recipe that has a pop over to this website on this website that is divine. It’s flavorful, surprising and offers a kick from the blue cheese. And since it’s chicken with blue cheese recipe, you know it’s going to be good — but how good? You’re about to find out (and read about it here: link)!
Herbed Balsamic Chicken with Blue Cheese
- Active Time15 minutes
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Ingredients
Makes 6 servings
6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence*
1 3-to 4-ounce wedge blue cheese, cut into 6 slices
Step 1
Put the chicken in a sizable plastic bag that seals shut. In a small bowl, combine the vinegar, 3 tablespoons of oil, 1 1/2 teaspoons of coarse salt, and 1 teaspoon of pepper. Add to chicken and close bag. 2 hours of cooling, occasionally turning the bag.
Step 2
Make a BBQ (medium-high heat). Brush plenty of oil onto the grill rack. Place the chicken on the grill. Sprinkle with 1/2 teaspoon each of coarse salt and pepper and herbes de Provence. Grill chicken for about 6 minutes per side, or until thoroughly done. Place on plates, adding a slice of cheese to each.
Step 3
- Sold in the spice section of supermarkets and at specialty foods stores.
Spinach and Blue Cheese Chicken
Yield
4 servings
Stuffed chicken is a delicious way to step up your dinner game. The presentation looks difficult, but stuffed chicken recipes are easy to make and even easier to customize. Keep an eye on your chicken as it cooks; stuffed chicken can take longer to cook, but you definitely don’t want to overcook the meat and dry out the stuffing. If you like feta cheese, this stuffed chicken recipe is a must-make. Serve stuffed spinach-and-blue-cheese chicken with roasted potatoes or crisp haricot verts for a fresh, inspired dinner tonight. As a bonus, this recipe presents beautifully for dinner guests, so don’t limit it to your weeknight rotation.
Ingredients
- 2 teaspoons oil
- 3 cups baby spinach
- 1 garlic clove, minced
- 1/4 cup blue cheese
- 1 tablespoon flour
- 1 ounce prosciutto, chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
Nutritional Information
- Calories 263
- Fat 9.4g
- Satfat 3.3g
- Sodium 566mg
How to Make It
the oven to 350 degrees. In a large ovenproof skillet, heat the oil to medium-high. add oil Sauté the spinach for two minutes before adding the minced garlic. Organize the spinach, blue cheese, flour, and prosciutto into a mixture. Make a pocket by gently cutting down to the chicken’s center from the thick end of each chicken breast half with a 1-inch-wide incision. Distribute the spinach mixture equally among the pockets. Use wooden picks to secure. Chicken should be salted and peppered. Cooking spray should be used to heat the pan over medium-high heat. four minutes after adding the chicken. Flip the bird over. 12 minutes of baking at 350° followed by 5 minutes of resting
Chicken Florentine (with a twist!)
Chicken Florentine is a great way to make a weeknight dinner a bit more special. I mean, cheese! wine! spinach! hello! Also? done in around 30 minutes. BOOM.
I like to spice up chicken as much as I can because it can be bland and tiresome when used frequently.
This recipe is actually much simpler than it appears; all that is required is the preparation of a quick filling, stuffing, and cooking of chicken breasts. A basic (but decadent-tasting) pan sauce is then prepared in the same pan as the chicken breasts.
This Florentine Chicken dish has a slight variation since I add blue cheese to the stuffing. This gives it an amazing flavor that goes perfectly with the spinach.
My preferred method for making this recipe calls for blue cheese, but I’ve also made it successfully using feta in place of the blue cheese. Really, you could put anything inside a chicken breast and top it with a rich sauce and I’d be content!
WHAT DOES FLORENTINE STYLE MEAN?
Typically, it means that something has spinach in it.
WHY IS SPINACH CALLED FLORENTINE?
It’s actually French, vs Italian – which is funny, hey? Originall, French folks associated spinach with Florence, but the reason why is not clear other than they may have associated it with the birthplace of a person who introduced spinach to the French. Aren’t you glad you read this?
WHAT IS FLORENTINE SAUCE MADE OF?
The one in THIS recipe is a pan sauce, served over the top of Florentine stuffed chicken and involves dijon mustard, garlic, onions, wine, stock and a little sour cream to make it creamy.
WHAT GOES WITH CHICKEN FLORENTINE?
I love serving mine with a simple salad, or some Roasted Broccoli, as well as maybe Risotto or mashed potatoes.
Ingredients explained:
FLORENTINE FILLING
- OLIVE OIL – you could use vegetable oil if you’d prefer.
- ONION – dice this up super finely.
- GARLIC – because, duh. Garlic is delicious.
- BABY SPINACH – I use fresh spinach. You could use frozen spinach, but ensure it is thawed and squeezed very dry.
- BLUE CHEESE – totally optional. If you don’t have it, or don’t like it – feta or a little cream cheese also works. A little parmesan cheese will help amp up the flavor as well.
- DIJON MUSTARD – don’t sub this for yellow mustard. A good substitute would be whole grain, stone ground or deli mustard.
CHICKEN
- OLIVE OIL – can sub for a few tablespoons of butter if you prefer.
- CHICKEN – I use relatively small boneless skinless chicken breasts because they cook faster. If yours are large – you’ll need to cook them longer (remember 165 degrees F). Alternatively – you could sear them, and pop them in the oven for a few minutes to speed up the cooking.
PAN SAUCE
- ONION – shallot goes really well in pan sauces, but I don’t always have shallots.
- WINE – I use a dry white wine (such as a sauvignon blanc). As always, don’t use a “cooking wine”, use a wine you enjoy drinking – you’ll taste it in the sauce so make it delicious! If you’d prefer not to cook with wine, a little extra stock will work very well.
- THYME – I use dried in this, but fresh is kind of amazing.
- CHICKEN STOCK – grab a carton from the store, or make your own homemade chicken stock.
- DIJON MUSTARD – don’t sub this for yellow mustard. A good substitute would be whole grain, stone ground or deli mustard.
- SOUR CREAM – feel free to use heavy cream, yogurt or half and half. Watch the skillet so it doesn’t boil, and curdle.
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
MAKE THE FILLING
- Heat oil in a large skillet over medium heat.
- Add the onion, and cook until translucent.
- Add the garlic, and cook 1 minute.
- Add the spinach, and cook 3 minutes until the spinach has wilted.
- Combine spinach mixture, cheese and mustard in a small bowl.
STUFF AND COOK THE CHICKEN
- Season chicken with salt and pepper.
- Cut a pocket in each chicken breast and stuff spinach mixture into each.
- Heat the remaining oil in skillet over medium-high heat.
- Add chicken and cook 6 minutes per side or until chicken is done (165 degrees F).
- Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.
MAKE THE PAN SAUCE
- Cook the diced onion in the pan for about 5 minutes.
- Cook for three minutes, or until wine and thyme have been reduced by half.
- Mix in Dijon mustard and stock. Stirring occasionally, cook the mixture until it thickens. Add the sour cream and whisk to combine.
- Bring the chicken back to the skillet, cover it, and heat it through for 2 minutes.
- Chicken should be topped with pan sauce.
- Devour.